Pineapple Sheet Cake flavored and moistened with crushed pineapple and topped with a sweet icing laced with shredded coconut, and sprinkled with pecans is a wonderful dessert to make to feed a crowd.
2 cups sugar
2 cups all-purpose flour
1/2 cup vegetable oil
1 (20-ounce) can crushed pineapple with juice
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1/2 cup Challenge butter, cut into chunks
2/3 cup evaporated milk
pinch of salt
3/4 cup sweetened shredded coconut
1/2 cup toasted pecans, chopped
Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.